Colombian hominy & black bean soup

Colombian hominy & black bean soup


Smith & Daughters
Bonnie Savage

This is a variation of the rich Colombian hominy and black bean soup. On our winter 2015 menu, pozole was by far the staff favourite, although explaining exactly what hominy was to customers was a bit of a task. Fortunately, the staff often just told them to order it and see for themselves! There was never an empty bowl, trust us.


Quantity Ingredient
4 poblano chillies
2 jalapenos
1 onion, halved, skin left on
3 garlic cloves, peeled
800g tinned tomatillos
150g baby spinach
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 litres chicken stock
400g tinned black beans
800g tinned hominy, drained and rinsed well
2 limes, juiced

Garnishes (optional)

Quantity Ingredient
corn tortillas
vegetable oil, for shallow-frying
oyster mushrooms
olive oil, for shallow-frying
splash soy sauce
Pickled onions (& other stuff)
small handful coriander leaves, roughly chopped


  1. Heat a chargrill pan over high heat and grill the poblanos, jalapeños and onion until blackened on all sides. Transfer to a plastic bag or put in a bowl and cover with plastic wrap, and allow to steam and slightly cool before removing the skins.
  2. Put the peeled poblanos, jalapeños, onion and garlic cloves in a blender, along with the tomatillos, spinach, oregano and spices and blend until smooth. Add a little of the chicken stock to the blender if you’re having trouble keeping it moving.
  3. Transfer to a large saucepan and add the remaining chicken stock, black beans and hominy. Bring to the boil over high heat, then reduce the heat to a low simmer and cook, uncovered, for 45 minutes.
  4. Add the lime juice and season, to taste.
  5. If making the garnishes, cut corn tortillas into 1 cm strips. Coat the bottom of a frying pan with vegetable oil and place over medium heat. Add the tortilla strips in batches and fry for 2–4 minutes until crisp. Drain on paper towel.
  6. Shred a few oyster mushrooms into thin strips and heat a splash of olive oil in a frying pan. Add the mushrooms and fry over high heat for about 2 minutes until golden and beginning to crisp. Finish with a tiny splash of soy sauce.
  7. Garnish each bowl of pozole with the fried tortilla strips, sautéed mushrooms, pickled cabbage and coriander.
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